4 c. self rising corn meal
1 c. self rising flour
3 1/2 c. buttermilk
4 lg. eggs
1/2 c. oil

DRESSING:

2 pkg. herb seasoning mix
3 c. turkey broth
1 can cream of celery soup
3 cans cream of mushroom soup
2 cans cream of chicken soup
2 cans water
3 c. water

Cornbread: Stir all dry ingredients together. Add oil and mix. Add eggs 1 at a time mixing each time, add buttermilk and mix well, get pan (covered with oil) hot. Pour in mix and bake at 450 degrees for 30 minutes. (Do not brown.) While cornbread is baking put herb mix into large bowl and pour turkey broth over it and let stand.

Fifteen minutes later add cream soups and mix. Add 2 cans water and mix. Add corn bread mix well. Add 3 cups water and mix well. Pour into baking pans. Bake at 350 degrees for 1 hour or until golden brown on top. (You can bake 1/2 and freeze the rest for later.)